The Classic Asian Cookbook by Sri Owen, Hardcover | Barnes & Noble
The Classic Asian Cookbook

The Classic Asian Cookbook

by Sri Owen
     
 
From Japan to Korea to Vietnam, from China to Thailand, and on into India and the subcontinent, Asian culinary expert, Sri Owen reveals the traditions, characteristic ingredients, and distinctive cooking techniques that are the keys to authentic Asian cuisine. This cookbook is sure to ease the intimidation home cooks feel when they see how easy it is to whip up a

Overview

From Japan to Korea to Vietnam, from China to Thailand, and on into India and the subcontinent, Asian culinary expert, Sri Owen reveals the traditions, characteristic ingredients, and distinctive cooking techniques that are the keys to authentic Asian cuisine. This cookbook is sure to ease the intimidation home cooks feel when they see how easy it is to whip up a classic dish like Baak Ging Ap--what we know as Peking Duck--a surprisingly simple recipe needing no special equipment. The book works well both as a cookbook and reference guide. The recipes are easy-to-follow and wonderfully chosen. Owen opens with a section on classic dishes--including Japanese sushi, Korean steamed stuffed fish, a world of satays, as well as offerings from India, Indonesia, and Thailand. The large section of favorites and more exotic recipes from the 14 countries covered in the book are separated into two distinct groups: those that cook with spices and chilies and enrich their dishes with yogurt or coconut milk and pungent fish sauces or shrimp pastes; and those that base the flavor of their cooking on soy sauce and other fermented soybean products. The opening includes an overview of Asian cuisines along with an extensive ingredients guide. For the technique-impaired, there is also a practical, no-nonsense guide to special equipment and techniques for Asian cooking. Highlighting the book are vibrant photographic guides accompanying many of the recipes. Photographs of individual ingredients offer the perfect road map right to the large color shot of the completed dish, making presentation a snap.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
In this excellent introduction to 14 distinct Asian cuisines, Owen (Indonesian Regional Food and Cookery) nimbly demonstrates their differences and similarities. Cuisines from India, Sri Lanka, Myanmar, Laos, Thailand, Malaysia, the Philippines and Indonesia celebrate spices and chiles that are often cooled with yogurt or coconut milk sauces; pungent fish sauces and shrimp pastes also are emphasized. Traditional fare of China, Japan, Korea, Vietnam, Cambodia and Singapore call on soy sauces and other fermented condiments for punch. Patrani Machchi (Baked Fish Wrapped in Banana Leaves) from India, Kalio Bebek (Duck Pieces in Rich Coconut Sauce) from Indonesia, or Yam Pla Muek Mamuang (Green Mango and Squid Salad) from Thailand may be unfamiliar to Americans. Others, including traditional sauces and accompaniments such as Sambal Ulek (Chili Sauce) from Indonesia, Mangai Achar (Mango Pickle) from India or Kimchi (Pickled Cabbage) from Korea offer slighter, familiar notes. Owen's detailed descriptions of unfamiliar ingredients and step-by-step instructions for preparation and presentation techniques are clarified by the publisher's trademark photo illustrations. Although some techniques are tricky and some ingredients may be hard to find, this colorful guide and reference brings these unfamiliar cuisines within reach of interested home cooks. BOMC/Good Cook featured alternate. (June)

Product Details

ISBN-13:
9780789419712
Publisher:
DK Publishing, Inc.
Publication date:
04/28/1998
Series:
Classic Cookbooks Series
Pages:
160
Product dimensions:
7.93(w) x 11.76(h) x 0.68(d)

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